Children love this dish as rice is always a winner, and it’s a great way to encourage them to eat nuts and green vegetables.
Lightly toast the rice in a dry lidded pan until aromatic. Stir in the salt,
Meanwhile, heat the remaining oil in a frying pan and fry the mustard seeds for 30 seconds. Add the cashew nuts and stir-fry for 30 seconds more. Add the onion and cook over a medium heat, stirring constantly, until golden and caramelised, about 10 minutes. Add the garlic and chilli and cook for 3 minutes more. Finally, add the silverbeet and cook until wilted.
Fluff the rice with a fork and tip into a shallow serving dish. Gently fork through the onion, silverbeet and most of the lemon zest. Taste for seasoning and add more salt and pepper if needed. Sprinkle with the remaining lemon zest and chilli (if using). Serve hot.
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